Wash all fruit. Thinly slice the orange and lemon crosswise. Pit and thinly slice the peach. Halve the red grapes. Lightly bruise the mint leaves by clapping them between your palms (if using). Place all prepared fruit and mint into a large mixing pitcher or bowl.

Make Sangria Base

In the pitcher with the fruit, add the Absolut Citron vodka, peach schnapps, Moscato, fresh lemon juice, and granulated sugar.

Stir thoroughly until the sugar dissolves (about 30–60 seconds). If sugar does not fully dissolve, let the mixture sit for 5–10 minutes and stir again.

Cover the pitcher and refrigerate for at least 1 hour and up to 6 hours to allow the fruit to macerate and flavors to meld. Longer (up to overnight) will intensify fruit flavor but will diminish some carbonation if you used sparkling Moscato—use still Moscato if you plan to refrigerate overnight.

Finish & Serve

Just before serving, taste the sangria and adjust sweetness with an additional 1 tablespoon sugar or a splash of simple syrup if desired; stir to combine.

Add the chilled lemon-lime soda to the pitcher and gently stir to combine. This will add effervescence—add soda only when ready to serve to retain fizz.

Fill glasses with ice (about 1/2 cup ice per glass). Using a slotted spoon, divide fruit among 6 glasses, then pour the sangria over the fruit and ice, distributing liquid evenly.

Garnish each glass with a sprig of mint and an additional slice of lemon or orange if desired. Serve immediately.